Effects of plasma chemistry on the interfacial performance of protein and polysaccharide in emulsion
Sign Up to like & getrecommendations! Published in 2020 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2020.02.009
Abstract: Abstract Background The interfacial performance of protein and polysaccharide plays a vital role in the improvement of food quality. As an innovative technology in food processing, cold plasma has attracted much attention from researchers and… read more here.
Keywords: protein; interfacial performance; protein polysaccharide; chemistry ... See more keywords